Preparation containing lupulin and method of making same.



' solutions or I To all whom itmay concern:

' LEO WALLIiRsTEIN, or new YORK, N, Y.

No Drawing,

Be" it knoi'v i that lfLno wAnLnns'rnm, a

. subject of the Emperor of Grermany, residing at New York, infflt-hecounty of New York and State of New York; have invented certain new anduseful Improvementsv in Preparations Containing Lupul-in and Methods ofMakinglthe Same, of which the following is aspecifi'cation. a

This inventionrelates to methods at treatinglupulin or;'so-calledhop-flour for rendering the same more available for use-in the art ofbrewing, and. -.to a preparation containinga' lupulin product which iscapable of yielding with; water clear'or 'opalescent pseudo-solutionshaving a yellowish color. y

Itis well known that hop-flour or lupulinas commonly employed-forimparting a bitter taste and pleasant "ma-rate beer is practicallyinsoluble in water or in weak alcoholic solutions, although capable ofimparting thereto a characteristic taste and aroma. For such useslupulin is'usually added to the wort in the kettle and when usedjisinvariably boiled with the wort for if added to coldbeer'it merelyfloats upon the surface andi's practically wasted.

According tothe present invention lupuli is so treated or modified as torender it soluble in water-or weak alcoholic solutions. This'result ispreferablysecured ,byla prolonged grinding, milling or pulverizing op-'eration, the lupulin being preliminarily mixed with an adequateproportionof canesugar or other suitable" material or diluent. 1 I mayproceed as follows: The commerclal lupulin is mixed with a suitableexcess of pulverized cane-sugar, and the mixture charg ed'into aporcelain ball-mill and sub-. jected thereinto prolonged grinding. Con-q-tinuous grinding for about one week gives satisfactory results. Forthe; best results excessive temperatures should be avoided,-

and itis preferredto cool the mixture, particularly in hot-weather.Suitable propor-V tions for the mixture to be ground are two to tenparts by weight of commeri'allupulin to ninety-eight to ninety partsofcane-sugar, the larger proportions of lupulin' being preferred in orderto reduce the :quantity of mixture to be treated. Proportions of lupulingreatly exceeding tenfper cent. by weight of the mixture cannot besatisfactorily treat-- ed byfthis method, as a suificient'kdegree ofPREPARATION CONTAINING LUPULIN AND METHOD: or" MAKING SAME.

Specification of Letters l atent. Patented J 1111]; 2(1),. 1911;Application filed August 2, 1910. Serial No, 575,134.

subdivision to obtainable. I

At the end of the millingoperat'ionfthe material will be found" toconsist of a pulverulent mass in a" state of extreme subdivision and'tobe capable of yielding yellow solutions-or pseudo solutions, evenwith cold water such solutions being us'ually somewhat opalesc'ent. Thepowder from the-mill may be-intimately mixed with further proportions'ofcane-sugar to reduce the proportion of lupulin to the desired standard,conveniently about two to five per cent. lupulin, and is then ready foruse. p In use it is preferred to dissolve'the preparation in water, beeror in alcohol of any desired dilution;

the solution is then separated by decantation or filtration from anysolid matter or imyield the results desired is. not

purities and is added to the beer,usually in contained in the commerciallupulin' with perhaps some modification of the resins. The sugar appearsto absorb the oil matters-of the lupulin as well as to coat the resinousmatters in such manner as to permit indefinite subdivision withoutcaking.

The presumption that the lupulin undergoes chemical modifications duringthe grind ing is based not only upon the altered character of the finalproduct, as above described,-but upon the observation that whereas themass, in the early stages ofthe grinding operation, is plastic incharacter, it becomes progress vely stiffer. as the grinding proceedsand ultimately becomes dry and pulverulent.

2 Under some conditions wet or paste mixtions or otherliquids notincompatible with the uses of the product may be preferred;

The product used even in the small proportions above indicated is foundto improve the beer and to impart a pleasant and characteristic bittertaste thereto.

' 'ing'or grinding with water, alcoholic solu- The term beer is intendedto include similar products, such as ales.

I claim:

1. A new composition of matter contain ing lupulin in a state of minutesubdivision and capable of yielding with water clear or opalescentsolutions or pseudo solutions of a yellowish color.

2. A new composition of matter containing lupulin in a state of minutesubdivision and capable of yielding with water clear or opalescentsolutions or pseudo solutions of a yellowish color, and a sugar.

3. A new composltion of matter containing lupulin in a state of minutesubdivision and capable of yielding with water clear or opalescentsolutions or pseudo solutions of a yellowish color, and cane sugar.

4. The method of treating lupulin, which consists in grinding the'same,mixed with a sugar, until the lupulin acquires the property of yieldingwith Water clear or opalescent solutions or pseudo solutions of a yellowish color.

In testimony whereof, I'aifix my signature in presence of two witnesses.

LEO W'ALLERSTEIN.

\Vitnesses:

J OHN KEIM, J ri, M. M. RAPPOPORT.

